17
Rice Pudding
4.5 Litres
Butter 40g
Pudding Rice
150g
Sugar 150g
Milk 1.5
Litres
Pinch of Nutmeg
Method
Butter the inside of the
ceramic pot. Add all the
ingredients and stir well.
Place ceramic pot on the
slow cooker base and cover
with the lid. Cook for
approximately 5 hours on
High or 8-10 hours on Low.
Chocolate cake
Cocoa
50g
Boiling water
6 tbsp
Baking powder
1 tsp
Self raising flour
175g
Caster sugar
150g
Oil
150ml
Eggs
3
Method
Line a 18cm (7 inch) cake tin
with baking paper. Mix the
boiling water with cocoa to
make paste. Mix the flour,
baking powder and sugar
together. Beat eggs and oil
together and add to dry
ingredients and mix well.
Pour into the lined cake tin
and cover with foil. Place
into the ceramic pot on top
of an upturned saucer. Pour
boiling water into the pot to
come half way up the sides
of the tin. Cover and cook
on High for 2
1
/
2
- 3 hours.
We do not reccomend this
on the Low setting.
Syrup sponge pudding
Butter
125g
Golden syrup
4 tbsp
Caster sugar
100g
Eggs
2
Self raising flour
200g
Milk
2 tbsp
Lemon juice
2 tbsp
Method
Butter inside of a 1.25 litre
pudding basin and line the
bottom with greaseproof
paper. Pour the syrup into
the bottom of the basin.
Cream butter and sugar
together until creamy and
pale. Gradually mix in the
eggs and flour. Stir in milk
and lemon juice. Spoon
mixture into the basin and
cover with pleated
greaseproof paper and tie
with string. Place the basin
into the ceramic pot and fill
with boiling water half way
up the sides. Cook for 3-3
1
/
2
hrs on High.
For details of other Morphy Richards products, please see our website:
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